I’m in the mood for cookies lately, is it obvious yet?
These are from epicurious, but I first saw the recipe here and further adapted it because I’m a rebel with a cookie cause.

They’re rich, chocolaty and remain chewy in the center, while being shortbread-like around the edges. I usually like my cookies the way I like my men – stored in the fridge and cold (no worries, I have no idea what I mean either) – but I broke tradition here by having one not too long after it came out of the oven: they’re great either way.

I baked these in something I hadn’t used in quite a while: the muffin top pan from hell. AKA a good excuse to make your cookies just about as big as your mouth can stretch.
For the record, the very first cookies I muffin topped were these and they’re still among my favorites. The ingredient list may seem loopy, but it all makes perfect sense when you attempt one first bite that’s bound to be followed by another one. Trust me, I’m a doctor. (My legal team begs me to clarify that I really am not. And that I don’t have a legal team.)

Since I nixed the steel oats from the recipe (because I already ate whole wheat oatmeal cookies with chocolate chips the other day, a fact the picture below can attest to), I feared there would be some mega spreading action while the cookies were baking, but such wasn’t the case. I left a generous 1/2 inch all around the flattened cookie dough before baking it, and they just about reached the edges of the pan once ready. Good cookies, good. You deserve a cookie, cookies.

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat your muffin top pan with non-stick spray.
Sift the flour, salt and baking soda in a bowl.
Using an electric mixer, cream the butter and sugar until smooth. Add in the vanilla until combined.
Add the flour prep into the butter, beating until just combined. Stir in chopped chocolate. The dough will be stiff.
Divide dough into six equal portions, roll into balls. Flatten in the center of each pan hole, but not entirely as the dough will spread some while baking.
Place the muffin top pan on top of a cookie sheet: using the muffin top pan by itself may lead to overbaked cookie bottoms, adding a layer of cookie sheet underneath the pan shields said bottoms.
Bake for no more than 14 minutes and remove from the oven. Leave in the muffin top pan for at least 10 minutes before carefully transferring the cookies onto a cooling rack.

Yield: 6 large cookies

Update: I made them sans muffin top pan. See recipe for muffin top panlessness after the picture.

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat your muffin top pan with non-stick spray.
Sift the flour, salt and baking soda in a bowl.
Using an electric mixer, cream the butter and sugar until smooth. Add in the vanilla until combined.
Add the flour prep into the butter, beating until just combined. Stir in chopped chocolate. The dough will be stiff.
Scoop out 1 heaping tablespoon (32 g) dough per cookie.
Place the muffin top pan on top of a cookie sheet: using the muffin top pan by itself may lead to overbaked cookie bottoms, adding a layer of cookie sheet underneath the pan shields said bottoms.
Bake for no more than 10 minutes and remove from the oven. Leave in the muffin top pan for at least 10 minutes before carefully transferring the cookies onto a cooling rack.

Hi again! I finally made them. It was absolutely delicious with all that chocolate. I baked them in small liners, less than 5 cm diameter, and got a whole 28 little cookies out of it. In hindsight that was probably a bit too many, but they were still really, really good.

Yum. I made some very similar cookies this week and am planning on blogging about them tomorrow. I never thought about baking them in a muffin pan, but it seems like a fun way to get them perfectly round. Great recipe as always.

just so it’s clear, I mean muffin top pan (which has a larger diameter than a regular muffin pan). but now that I think of it, less dough in a regular pan would be good too, with adjusted baking time of course.

YUM! I have made these twice already and my husband and I really like them. They are delicious and I feel good about them being fairly healthy! I subbed applesauce for half the Earth Balance and they still came out great. Thank you so much for creating and sharing simple, tasty, whole grain flour recipes like this one! It has replaced my previous #1 whole grain cookie and seems destined to be one of my go-to favorite frequent sweets.

I gotta say, these are the most delicious chocolate cookies I have had in… decades possibly. Thank you for sharing the recipes! I make them at least once a week as they’re very popular with the man of the house, too. I don’t have a muffin top pan so I use a cookie sheet and divide the dough in 5 chunky balls so that the cookies don’t get too thin during baking. Super indulgent! Celine, your blog is amazing!! :)